Chicken Marsala Meal Kit

  • Chicken Marsala
  • Chicken Marsala
  • Chicken Marsala
  • Chicken Marsala
  • Chicken Marsala
  • youtube

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  • Description
  • Nutrition Facts
  • Pan-seared chicken breast fillets simmered in rich Marsala wine sauce made with natural chicken stock, mushrooms, thyme, and a touch of cream. Served with wild rice pilaf and fresh green beans.

    Cook time

    15 minutes

    Master Chef

    Vincent Alvarado


    2 servings

    Net weight

    35.8 oz (2.24 LBS) 1.02 kg

  • Marinated Chicken Breast Fillets
  • Marsala Mushroom Sauce
  • Microwavable Wild Rice Pilaf
  • Cut, Washed Green Beans
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Watch How The Chefs Cook It


  • 1
    Cook Veggies

    Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    Set Veggies Aside

    Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

  • 3
    Cook Meat

    Heat skillet over MEDIUM-HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet and cook for 2-3 minutes on each side or until cooked thoroughly.

  • 4
    Heat Rice

    While chicken is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.

  • 5
    Sauce It Up

    Once chicken is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.

  • 6
    Finish Plating and Serve

    Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

To Cook You Need

  • Large Skillet with Lid
  • Tongs
  • Scissors
  • Oven Mitt

Created By

Vincent Alvarado


Chef Vincent’s most recent post was Executive Chef at Dewz restaurant. His culinary focus is new American cuisine with influences from France and Asia. Since 2001 he has been providing the Central Valley of California with some of the finest cuisine the valley has to offer. Chef Vincent attended Columbia College Culinary Arts program in 1996 and worked and studied under Chef John Littlewood and Francis Lynch. "I discovered a desire for cooking at a young age by watching Chefs Jacques Pepin and Julia Child on public television with my mother. These French cooking techniques and preparations still influence the food I create on present day menus," states Chef Vincent.

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